Phil’s bringing all the joy of a Friday night takeaway to the kitchen without the guilt - how does a delicious and easy Thai prawn curry sound? No delivery required!
Preparation time: 15 minutes
Cooking time: 15 minutes
2 tbsp any oil
2 medium shallots finely sliced
2 cloves of garlic, chopped finely
1 heaped tbsp fresh ginger finely chopped
Broccoli stalks cut the stalk into ¼ cm cubes
150g finely sliced mange tout
300-400mls boiling water, roughly
1 x 10g chicken stock cube, crumbled
1 tbsp tamarind paste
1 large head of broccoli, cut into very small florets, just cooked
75g baby spinach leaves
250g freshwater prawn meat, free of shell (cut in half)
200g boiled potato, cooled and cut into 1cm cubes, optional
2 tbsp cornflour, tapioca starch or arrowroot
4 tbsp cold water
2 tbsp fresh coriander, chopped
2 tbsp fresh Thai basil, chopped
Juice 2 limes
Basmati rice to serve (microwave is fine)
Heat the oil in a large sauté pan.
Add the shallots, garlic, ginger broccoli stalks and mange tout.
Cook for 2 minutes over a high heat.
Add the water, stock cube and tamarind juice and bring to the boil cook for 1 minute.
Add the cooked broccoli, spinach and prawn (and potatoes if using) and cook until the prawns are just cooked.
Mix the starch and water together and spoon into the stew and stir until nicely thickened, but not too much.
Remove the pan from the heat stir in the coriander, basil and lime juice, then season with salt, pepper and a little sugar.
Serve with steamed basmati rice.